Tastes Worth the Travel

Attending the Atlanta Food & Wine Festival is a bit like falling down the rabbit hole into a wonderland of sumptuous food and drink. There are surprises around every corner and, unlike for Alice, these are all pleasant ones.Revelers will fill midtown Atlanta from May 30 to June 2, with the Lowes Atlanta Hotel as the epicenter of the series of events. More than 7,000 guests attended last year’s dinners, seminars and tasting experiences.Although the festival is centered on the food and drink of the American South, imports and inspirations from southern regions around the world are included, so wine aficionados will find sessions such as Italian sparkling wines (Southern Europe) and Australian wines (Southern Hemisphere). More local wines will also appear this third year of the event. Master sommeliers Craig Collins from Texas and Kathy Morgan from Washington, D.C., will lead the Texas vs. Virginia Smackdown, comparing wines from those states. Jane Garvey will showcase wines from Georgia and North Carolina and Eric Crane will explain the Muscadine Mystique.Craft beer fans will find seminars, including one on pairing beer with doughnuts. Don’t have a sweet tooth? There’s also one on pairing beer with oysters. Or explore the history of beer or the more exotic new brews.Spirits will get their due, from Richland rum, a pot-stilled rum from South Georgia, to North Carolina’s Troy & Sons moonshine. Birmingham mixologist Angel Negrin will show cocktail fundamentals in a Technique Lab and also join Atlanta’s Nate Shuman for a session on using bitters and vermouth.“Before Prohibition, it was expected to have vermouth, and bitters were everywhere, many kinds of bitters,” Negrin says, explaining that these products are making a comeback. “There are lots of new fun, weird products that are easily found for consumers.”The downside is that many of the new producers are small operations, so they can be pricey. Guests at his seminar will learn about flavors their favorite barman uses to get creative.“It’s not difficult, just tricky to use because the flavors are assertive,” he says.Alabama chefs are well represented, with Chris Hastings presenting a cooking demonstration called “Being Southern” and Frank Stitt whipping up a “Farmer’s Brunch” breakfast session. Big Bob Gibson’s Chris Lily will reveal the secrets to Advanced Ribs. Huntsville’s James Boyce will team with Royal Cup Coffee to explore coffee as a seasoning ingredient in rubs, marinades and other dishes. Whether your preference is one trip to the tasting tents or the full monty Connoisseur’s Pass, the pleasures are many. Welcome to Wonderland!